Chocolate delight

See the recipe by Irene Milito

Blog: Il Food Blog di Irene Milito

Molino Soncini Cesare Gluten-free Line mix for Soft Cakes50g
Grand Cru 61 Yoghi dark chocolate250 g
sugar200 g
Lurpak butter, broken into pieces150 g
salta pinch

Ingredients for the filling/topping


Pre-heat your oven to 200°C. Butter a 22cm cake tray with an openable base, and place to one side. Separate your egg yolks and whites. In your dough-maker, place the egg whites and salt, and work with the hook attachment for 6 minutes at speed 3.5, or until the whites are well-whisked. Add 20gr of the sugar and work for 20 seconds at the same speed. Transfer to a pot, and leave to one side.
Place the remaining 180g sugar, the egg yolks and the butter and work together in the dough-maker (without the hook) for 6 minutes, at 70°C, speed 4. Add the dark chocolate, allow a few seconds for it to soften, and then work for 20 seconds at speed 5. Add the flour, and work for 10 seconds at the same speed. Add the whisked egg whites and work together with the hook attachment for 15 secondes, speed 2.5.
Transfer the mix to your buttered cake tray, and bake for 10-16 minutes at 200°C. Leave to cool in the tray for 5 minutes once cooked, before removing. Serve cold or cool.


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